We had a ball at our Lambs and Lettuces Farm Festival this past Sunday, and very much enjoyed spending time with many of you. We made a huge sheet of Rhubarb Crowd Cake. It's a lightly-sugared thin coffee cake that makes the best of rhubarb flavor by roasting it first. Great with ice cream or yogurt on top!
Circle M Sour Rhubarb Cake
8 cups rhubarb, washed and sliced into ½ inch pieces
½ cup sugar
Spead rhubarb evenly in cookie sheet lined with tin foil. Sprinkle sugar over top and roast in oven at 300 degrees for one hour or until reduced and juices caramelize on foil. Cool slightly then fold foil in on itself until package is lightly sealed. This will allow the caramelized juices to re-hydrate and come out with the rhubarb later.
1 cup sugar
3 tsp baking powder
1 tsp salt
2 ½ cups white whole wheat flour
½ cup spelt or buckwheat or other flavorful flour
¼ tsp nutmeg, allspice and cardamom
1 cup buttermilk (or yogurt or sour cream or thick kefir)
2 eggs
3 tsp vanilla
Mix dry ingredients together. Mix wet and barely mix with dry. Add rhubarb and juices just until incorporated. Use a gentle hand! Spread in greased and floured 9x13 pan for a very thick cake, or a bigger pan for thinner slices. If you like, combine ¼ cup softened butter, 1/3 cup sugar, ½ cup flour and ½ cup oats and sprinkle over top. Or just sprinkle raw sugar over top, or leave as is and serve with ice cream later. Bake in 350 degree oven for 25 to 45 minutes depending on pan size. This is great warm, but also great a day or two later. Bon appétit!
Circle M Sour Rhubarb Cake
8 cups rhubarb, washed and sliced into ½ inch pieces
½ cup sugar
Spead rhubarb evenly in cookie sheet lined with tin foil. Sprinkle sugar over top and roast in oven at 300 degrees for one hour or until reduced and juices caramelize on foil. Cool slightly then fold foil in on itself until package is lightly sealed. This will allow the caramelized juices to re-hydrate and come out with the rhubarb later.
1 cup sugar
3 tsp baking powder
1 tsp salt
2 ½ cups white whole wheat flour
½ cup spelt or buckwheat or other flavorful flour
¼ tsp nutmeg, allspice and cardamom
1 cup buttermilk (or yogurt or sour cream or thick kefir)
2 eggs
3 tsp vanilla
Mix dry ingredients together. Mix wet and barely mix with dry. Add rhubarb and juices just until incorporated. Use a gentle hand! Spread in greased and floured 9x13 pan for a very thick cake, or a bigger pan for thinner slices. If you like, combine ¼ cup softened butter, 1/3 cup sugar, ½ cup flour and ½ cup oats and sprinkle over top. Or just sprinkle raw sugar over top, or leave as is and serve with ice cream later. Bake in 350 degree oven for 25 to 45 minutes depending on pan size. This is great warm, but also great a day or two later. Bon appétit!